Sweet potato and applesauce allow for a lower-sugar, super-moist wholegrain chocolate muffin. Cocoa, cinnamon, cloves and cardamom amplify the chocolatey flavour. Perfect treat for a lazy afternoon!
2 c. spelt or whole wheat flour
1/2 tsp baking soda
1.5 tsp aluminum-free baking powder
1/2 c. cocoa
3 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp cardamom
1/2 c. dark chocolate chips or chopped dark chocolate
1 c. unsweetened almond milk
1 tsp apple cider vinegar
1 c. pre-cooked mashed sweet potato (about 1 medium sweet potato will do)
1/2 c. organic brown sugar
1 tsp vanilla extract
2 tbsp unsweetened applesauce
Preheat oven to 350F and grease or line 14 muffin cups. In a small bowl, combine almond milk and apple cider vinegar and let sit 5 minutes.
In a large bowl, combine flour, baking soda, baking powder, cocoa, cinnamon, cloves, cardamom and chocolate chips.
In a medium bowl, combine almond milk and vinegar mixture, sweet potato, sugar, egg, vanilla and applesauce and mix well.
Add wet ingredients to dry and stir until just combined, taking care not to overmix.
Divide mixture evenly amongst the 14 muffin cups and bake for 35 minutes. Let cool on rack and try to eat just one!